This One-Pot Vegetarian Lasagna Soup is a warm, hearty dish that combines all the flavors of lasagna in a cozy bowl. It’s packed with veggies, pasta, and a rich tomato broth!
One pot means easy cleanup—yay! I love how I can whip this up quickly, and it’s perfect for those chilly nights when you want something filling and tasty. 🍲
Key Ingredients & Substitutions
Olive Oil: Great for cooking, but you can also use avocado oil or canola oil if you prefer. These have a higher smoke point, making them perfect for sautéing.
Onion: I love using yellow onions for sweetness, but you can swap in red or white onions based on what you have at home.
Garlic: Fresh garlic gives the best flavor, but if you’re short on time, garlic powder can work too. Use about 1/4 teaspoon for every clove.
Dried Herbs: Oregano and basil are key, but if you have Italian seasoning on hand, it can save time. Just remember, dried herbs are more potent than fresh.
Lasagna Noodles: You can use gluten-free pasta if needed. Just cook it according to package directions before adding it to the soup.
Ricotta Cheese: Cottage cheese can be a good substitute if you’re looking for a lower-fat option. You can also blend it for a smoother texture.
Fresh Spinach: If you don’t have spinach, any leafy green like kale or Swiss chard works well. Just chop it finely and throw it in!
How Do I Properly Sauté the Onion and Garlic?
Sautéing is key to unlocking the flavors in this dish. Start by heating the olive oil over medium heat, which helps the onion soften and caramelize nicely. Here’s how to do it:
- Add the chopped onion and stir occasionally for about 3-4 minutes until it’s soft and translucent.
- Next, add the minced garlic and spices. Cooking the garlic for only a minute ensures it doesn’t burn and turns bitter!
- Watch for that delicious aroma—it means you’re on the right track! Once you see the onions are golden and fragrant, you’re ready to add the tomatoes and broth.
With these steps, you’ll create a flavorful base for your soup!
One-Pot Vegetarian Lasagna Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1 (28-ounce) can crushed tomatoes
- 4 cups vegetable broth
- 8 ounces lasagna noodles, broken into bite-sized pieces
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 2 cups fresh spinach, chopped
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delightful soup takes about 15 minutes to prepare and 20 minutes to cook, totaling around 35 minutes. It’s a great option for a quick weeknight meal that feels comfortingly hearty.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot over medium heat. Once hot, add the finely chopped onion. Sauté for about 3-4 minutes, stirring often, until the onion is soft and translucent. Then, add the minced garlic, dried oregano, dried basil, and red pepper flakes (if using). Cook everything together for another minute until fragrant, making your kitchen smell amazing!
2. Build the Base:
Next, pour in the canned crushed tomatoes and vegetable broth. Give everything a good stir and bring it to a boil. This is where the magic begins—letting those flavors mingle together.
3. Cook the Noodles:
Once boiling, add the broken lasagna noodles. Reduce the heat to a simmer and cook, stirring occasionally, until the noodles are tender, which should take about 8-10 minutes. You want them just right, not too mushy!
4. Add the Greens:
Stir in the chopped spinach and let it cook for another 1-2 minutes until wilted. This adds great color, flavor, and nutrition to your soup!
5. Mix in Cheese:
Now, take the pot off the heat. Stir in half of the shredded mozzarella cheese, making your soup creamy and delicious. Season it with salt and pepper to taste, adjusting according to your preference.
6. Serve and Enjoy:
Ladle the soup into bowls, and top each serving with a generous dollop of ricotta cheese and the remaining mozzarella cheese. Garnish with fresh basil leaves and a sprinkle of black pepper. Serve immediately, and don’t forget some crusty bread on the side for dipping.
Enjoy your comforting One-Pot Vegetarian Lasagna Soup!
Can I Use Other Types of Pasta?
Absolutely! While lasagna noodles are traditional, you can use any pasta shape you like. Just adjust the cooking time according to the type of pasta you choose—smaller pasta like shells or penne will cook faster, so keep an eye on them!
Can I Make This Soup Vegan?
Yes! To make this soup vegan, simply replace the ricotta and mozzarella cheese with vegan cheese alternatives or omit them entirely. You can also add a bit of nutritional yeast for a cheesy flavor without the dairy.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over medium heat, adding a splash of broth or water if it looks too thick.
Can I Add More Vegetables?
Definitely! Feel free to toss in any vegetables you have on hand, such as zucchini, bell peppers, or mushrooms. Just chop them into bite-sized pieces and sauté them along with the onion for added flavor and nutrition!
